by Buffy Ellen 0 Comments

Raw Chocolate Peppermint Slice

Raw Chocolate Peppermint Slice #chocolate #healthy #vegan #recipe #dairyfree #sugarfree #glutenfree #plantbased #begoodorganics

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free
This delicious recipe comes from my gorgeous and talented friend Lauren Glucina of the wildly popular Ascension Kitchen.  It is quite possibly the best tasting raw plant-based gluten-free chocolate peppermint slice in the universe. The chocolate-biscuit base has a nice  crunch to it, the peppermint cream is flavoured with vanilla and pure peppermint essential oil, and the chocolate layer on top is divinely rich and creamy. The only trick for the recipe is to allow each layer to set for a moment before you apply the next, so that when you cut slice it, it looks lovely and even inside.

Peppermint oil has long been used as a remedy for digestion. It can also relieve symptoms of irritable bowel syndrome, as well as flatulence, gastrointestinal cramps, and diarrhoea. Brewing yourself a nice cup of fresh peppermint tea can be a useful aid to your digestions, especially after a heavy meal.  Peppermint also has antimicrobial and antiviral properties, and is useful in treating sore throats and respiratory ailments.  Not to mention the fact that it smells divine.

Makes 16 squares piggy sized squares or 32 smaller ones. But let’s face it, you’ll have more than one so you may as well cut them big.

Make with

*Always use certified organic ingredients whenever possible*

Biscuit Base
½ c buckwheat flour*
¼ c + 2 tablespoons cacao powder
1 c pecans
15 medjool dates, pitted
2 tsp coconut oil
½ tsp sea salt

Mint Cream
1 heaped cup of cashews, soaked overnight
½ c coconut oil
½ c coconut nectar /agave/yacon/maple syrup
¼ c coconut butter*
4 drops of peppermint essential oil
1 tsp vanilla paste
2 pinches of sea salt

Chocolate Spread
¾ c cashews, soaked overnight
½ c coconut oil
½ c  cacao powder
¼ c coconut nectar/agave/yacon/maple syrup
½ tsp vanilla paste

* To make your own buckwheat flour, you can simply blend buckwheat in a food processor until fine.

How to

Biscuit Base

  1. Blitz the pecans, buckwheat flour, salt and cacao in the food processor till nuts have nicely crumbled

  2. Add the coconut oil, then the medjool dates, one by one

  3. You should end up with a doughy texture that will hold together nicely when pressed together

  4. Line a 9 inch square baking tin with baking paper

  5. Press the dough evenly into the bottom of the tin

  6. Freeze to set

Mint Cream

  1. Blend everything till nice and creamy
  2. Spread the ganache over the top of the peppermint cream layer, but only once the cream layer has set
  3. Set in the freezer
  4. Cut into 16 equal squares to serve

Chocolate Spread

  1. Blend everything till nice and creamy
  2. Spread evenly over the biscuit layer and set in the freezer

Enjoy!

x Buffy-Ellen

PS If you liked this recipe, share it on Facebook (hit the Like button below), Google+, Tweet it, or forward to a health loving friend.

 



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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